Pea Hummus on Toast

Garlicky, pea hummus with avocado and sprouts is creamy, salty and perfect for a quick lunch. This is a great recipe to enjoy in the spring when peas are fresh, but don’t be afraid to try frozen peas in the winter months. By Mariela Alvarez Toro

Nothing screams spring more so than peas. These sweet tiny balls of of deliciousness are the one food item that makes winter bearable. I puree frozen peas and cauliflower into the greenest of soups, sauté them with olive oil and garlic for a quick side dish, and sometimes I mash them together with tahini for the most delicious of all hummus recipes out there.

Today I am sharing a recipe that is perfect for lunch. Spring Toast is the perfect combination of hearty toast, garlicky pea hummus, avocado, and sprouts. Everything is sprinkled with chunky sea salt flakes and drizzled with the grassiest of olive oils. Every bite is just divine: sweet, salty, and creamy. And while it still doesn’t feel like spring, every bite of this will bring you a bit closer!

Garlicky, pea hummus with avocado and sprouts is creamy, salty and perfect for a quick lunch. This is a great recipe to enjoy in the spring when peas are fresh, but don't be afraid to try frozen peas in the winter months.

Author: Mariela Alvarez Toro

Serves: 1 cup

Ingredients

Hummus

2 cups cooked sweet peas (fresh or frozen)

1 tbsp. tahini

2 garlic cloves

1 tbsp. olive oil

Juice half a lemon

Pinch of salt to taste

Handful of cilantro and or mint (optional)

Sandwich

2-3 tbsp. Pea Hummus

1 toast (Free Bread or Udi’s if GF)

½ avocado, sliced thin

Sprouts of choice

Sea Salt

Olive oil

Instructions

Hummus

Place all ingredients in food processor. Blend until smooth. Taste for seasoning and adjust as necessary. Set aside. Store covered in refrigerator for 2-3 days.

Recently graduated with from Harvard University’s Graduate School of Design. She has recently completed “People in Food-Space”, an ethnographic study on the cultural production of taste in space. She has also examined post-soviet food production systems and housing projects in Havana, Cuba. Originally from Puerto Rico, Mariela has been living in the United States for eight years. She has involved herself in both teaching and practice, while writing on food at tastyplan.com. Her goal as a food writer is to cook creatively, using the best ingredients to find new flavor combinations every day.